The pasta

By VicentaLakin

The pasta
I'm old Beijing, and my family has been a North-South union since Mom and Dad. More pasta. The pasta, in particular, is based on fried noodles and various hand noodles. When you don't want to cook, or you don't want to eat, the first thing you think about is cooking a pot of hot soup. My husband was assigned to Beijing when he graduated from college. The Jiangxi people's tastes have become common. Especially the noodles, it's his favorite. The husband said that the first meal of pasta in Beijing was at a famous noodle shop. Why, because it's not as good as I thought it was. It's even bad. It's light and boring, it's just ripe, and it's a bunch of fancy "noodles," and it doesn't taste like fried noodles. From that point on, the noodles were in his eyes as something of a grandeur and a fool. Until he ate my mother's fried noodles, he was a young man in his early 30s, came to my house and said he wanted to eat fried noodles, frown his head, and whispered about it. I said, "Hey, don't worry. You won't know what a real old Beijing noodles is till you eat it! Well, it didn't blow up, he said, "It smells so good!" And then, on the face of the hand, it's bigger than today's bowl, and it's two bowls of chili sauce and two spoons of hot pepper oil. I've had a bowl of noodles! And then he wipes his mouth, and he says, "The name of old Beijing's fried noodles is true!" Since then, he's from his hometown, he's been pushing my mother's fried noodles

Recipe Recommendations

  • soybean paste 1 bowl
  • pork belly 400 grams
  • oil appropriate amount
  • green onions half a piece of
  • Jiang 1 block
  • soy sauce half a cup
  • cold water a bowl
  • flour appropriate amount

Steps for The pasta

  • 1
    (b) Soybean sauce, broccoli, onions, ginger, soy sauce, cool water, flour ready; if soy sauce is dry, it can be opened with a small amount of cold water
  • 2
    Flour is covered with cold water, which is about 50 to 60 per cent of the flour volume, and is covered with shampoo for at least 30 minutes, which will be appropriate once the sauce is blown
  • 3
    Five flowers to go to the skin, cut to the ground, must be fat and thin, with no fat, and the sauce will not smell, and the onion will cut out, and the skin will not be thrown, the fridge will be frozen and stored in a pile for about six months, and will be able to fry the skin or make the skin freeze, which will look at my previous recipe
  • 4
    When oil is poured in the boiler, 50% of the oil is hot, then the platinum is poured into the pot, and nothing is put into it, and the platinum is turned to color
  • 5
    When you're a kid, you can't eat two spoons. Not now
  • 6
    (A) THE OIL IN THE FRYING PAN IS THEN POURED OUT OF THE AROMA, THEN THE ONION IN THE POT IS BLOWN TO THE YELLOW, MEDIUM FIRE, AND MY ELECTRIC POTTERY IS SET AT 1200 W
  • 7
    Put the soy sauce in the pot, because it's light and half a cup of sauce, because it's different from the brand, salty and colory, so it can adjust the amount of soy sauce to its own taste, and emphasize that salt is not used
  • 8
    CLEAN UP THE BOWL WITH A GLASS OF FRESH WATER, DON'T WASTE IT, POUR IT INTO THE POT; MIX IT EVENLY WITH SHOVELS, SLOW IT DOWN WITH A SMALL FIRE, AND SWITCH THE TEMPERATURE OF THE POTTERY BETWEEN 800 AND 1200 W, WHICH TAKES ABOUT 10 MINUTES, WHEN THE SAUCE IS READY
  • 9
    When the sauce is soaking, and the sauce is so thick, it pours into the pot the previously made luminous luminous luminous lumber for about a minute, so that the luminous luminous luminous and juicy luminous luminous
  • 10
    It's a big bowl of sauce, enough for a family of four to eat three meals; it's also an excellent onion sauce burrito
  • 11
    (a) Now come to the surface: the swaggers are rubbing on the board, making some flour viscos, making them thin, thick about five millimeters thick, say here, thick and thin, because each person likes the noodles differently
  • 12
    (a) The paste of a stick, which can be fine enough to act adhesively, fold it, fold it, fold it, and fold it every time it is folded, and it's not white, but before entering the pot, it must shake clean, or the soup will be covered
  • 13
    And the folded face is like this, and the surface is covered
  • 14
    Start chopping! Be thick as you like
  • 15
    Don't shake the face of the lasagna before entering the pot, so it's all one root
  • 16
    (b) Cook a pot of water, spread the water, put noodles into the pot, mix a little bit of viscos with chopsticks, cover the lids, when the water turns open, and can be extracted in two or three minutes
  • 17
    And cold water, into the bowl
  • 18
    It smells good
  • 19
    Put some sauce on it, some garlic, some watered cabbage, some cucumber, and so on
  • 20
    Eat up and drink half a bowl of noodles

    • The pasta Make Tips

    1. Soy sauce, which is usually called soy sauce, is different from Sichuan ' s soy sauce (beans made) and sweet pasta (wheat) raw material, so it is not the same taste and taste, so don ' t use the latter two. 2. Noodles must be worn in advance, not soft or hard, before they are fertilized. 3. The face of the mixed face can be adjusted at any time of the year or four seasons. A well-made soy sauce can be preserved in the lid room for more than one day with a clean spoon。

    Recipe Categories

    Recipe recommendation